Recipe courtesy of Jessica Harris

Pineapple-Rum Mustard

  • Level: Easy
Save Recipe


2 tablespoons yellow mustard seeds

1 tablespoons brown mustard seeds

1 1/2 tablespoon mustard powder

1/4 cup crushed fresh pineapple

1 teaspoon stripped fresh thyme

Salt and a small pinch dried Scotch Bonnet chile, or to taste

2 teaspoon demerara sugar

6 tablespoon dark rum (the amount will vary depending on the thickness desired)


  1. Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use.

Pineapple Rum Flambe

Grilled Pineapple with Rum Dulce de Leche

Sauteed Pineapples in Dark Puerto Rican Rum andCoconut Flambe Sauce on Vanilla Ice Cream

Sam's Mai Tai

Sparkling Cinnamon Cider

Rum Punch

Punch Vieux

🤤 More Drool-Worthy Recipes